Pasta with a Creamy Mushroom Sauce

I made this tonight for supper and oh.my.goodness was it good. The recipe is one I made up, but I'm sure there are a million like it. I'll get as close as I can to actual measurements. The directions look kinda complicated but basically this is a white sauce with mushrooms braised in white wine. Pretty simple. The sauce took 1/3 the time of the pasta to cook!

Boil your favorite pasta al dente.

Sauce:
slice 16 oz mushrooms (we used baby bella's)
saute in 2 or 3 cloves crushed garlic and olive oil for 2 or 3 minutes

add:
1/3 c dry white wine (you could add water if you don't have any wine but you'd be missing out!)
1 tsp dried thyme
salt & pepper to taste
cook for 5 -7 minutes on med-high til mushrooms are soft.

In a separate saucepan on med high, melt:
2 Tbs butter, when melted add
2 Tbs flour

Whisk together til smooth. Cook for 2 minutes on high, stirring constantly.

while whisking, add:
1 1/2 -2 c milk or cream (this measurement is a guess, basically you are thinning the sauce to the consistency you like)

When smooth, add:
braised mushrooms
1/4 c parmesan cheese (optional but yummers!)
adjust seasoning and sauce consistency. If sauce is too thick add a touch more cream/milk/wine/water. If it's too thin, cook it a little longer or add a teaspoon of flour to thicken.

Serve sauce over pasta!